| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Fruits |
Italian |
Salads, Italian, Appetizers, Vegetables |
4 |
Servings |
INGREDIENTS
| 8 |
oz |
Dried fava beans, soaked |
| 2 |
ea |
Celery ribs, chopped |
| 1 |
md |
Onion, chopped |
| 2 |
ts |
Salt |
| 2 |
tb |
Fruity olive oil |
| 12 |
oz |
Broccoli or rabe |
| 1/3 |
c |
Water |
| 1 |
tb |
Salt |
| 3 |
tb |
Fruity olive oil |
| 2 |
ea |
Garlic cloves, minced |
INSTRUCTIONS
Drain the beans & slip them outr of their skins. If the skins cling
too tightly, boil them for 5 to 10 minutes & then skin. Put peeled
beans in a pot with celery & onion. Add just enough water to cover &
bring to a simmer. Add the 2 ts salt, cover & cook for 20 to 25
minutes or until the beans are very soft. Add more water if
necessary. Drain & place in a processor with the 2 tb olive oil.
Clean the broccoli rabe by peeling off any thick skin covering the
larger stems & cut into 2" pieces. Rinse the greens well. Bring the
water to a boil, add the greens & 1 tb salt, cover & cook until the
greens are soft but not mushy, 5 minutes. Drain. Warm the
3 tb olive oil in a skillet & slowly saute the garlic just
enough until it is golden brown & soft. Do not let it brown. Add the
greens & swilr them around in well flavoured oil. Serve on a platter,
spooning the garlic infused greens over the favas.
Posted to MM-Recipes Digest V4 #4 by "John Weber" <hdbrer@ibm.net> on
Jan 30, 99
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